抄録
We applied hot water treatments on Japanese mangoes cv. ‘Irwin’ at higher temperatures using sodium chloride hot spring water and evaluated their effects on the mango fruit quality and the control of quiescent infection of anthracnose and stem-end rot diseases. The mangoes were treated at 60°C, 63°C, and 65°C for 1 min, and stored at 8°C for 52 days, evaluating the weight, peel color and the disease severity every 7 days. The fruit quality of treated mangoes at 60°C were similar to control, with low disease severity after 35 days, while control itself had low severity after 28 days. Mangoes treated at 63°C and 65°C showed low disease severity after 35 days and 42 days respectively, but their weight and peel color were negatively affected. Quiescent infection of stem-end rot was detected in all the treatments at the end of the experiment, while quiescent infection of anthracnose was reduced as the temperature of the treatment increased.
